Sous vide peaches with raspberry ice cream and vanilla meringue

The recipe involves 3 steps; 1. sous viding the peaches 2. making the ice cream and 3. making the meringues. It will take some time, so do give yourself at least 6 hours when making this. Especially to allow the ice cream enough time to set.

Puree the raspberries and the icing sugar together in a food processor until
smooth and Whip the egg whites until stiff with an electric whisk or food mixer
In a pan heat the sugar and water
together until it reaches 120c
You will need to add this to the egg whites, so start the whisk and pour the
sugar syrup into the egg whites keep whisking until the meringue has cooled
back down again
Stir through the puree and the cream and then place in an ice cream maker and
churnOnce made place in the freezer until ready to serve

Meringues
1 egg white50g icing sugar
10ml vanilla bean paste

Whisk the egg white until they form stiff peaks Add the vanilla bean paste and start to add the sugar slowly
until the mixture starts to become glossy and firmerPlace the meringue mix in a piping bag and pipe into small rounds about 2cm
wide
Place in a low oven 120c (fan) 130c (normal) for 30 mins